Mix all ingredients into smooth and a well developed dough

Dough temperature: approx. 25-30ºC

Scale: approx. 2100 grams (30 pieces)

Dough proof: Approx. 5-20 minutes

Divide and round up Mould into fingerbreads (see photo) and place the dough pieces on baking sheets

Final proof: Approx. 60-80 minutes

Baking: approx. 10-15 minutes at 240-260ºC